The Midnight Steak Tips Recipe

Make butter

Combine the softened unsalted butter, grated dark chocolate, chopped parsley, chives, sea salt, black pepper, and lemon zest (if using) in a bowl. Mix thoroughly until evenly distributed and chocolate is fully incorporated.

Spoon the butter onto a piece of plastic wrap, form into a log (about 1" diameter), tightly wrap, and refrigerate until firm (at least 30 minutes). This can be made ahead and kept chilled until serving.

Sauté aromatics & reduce wine

In a medium saucepan over medium heat, add 1 tablespoon neutral oil. Add the minced shallot and cook until softened and translucent, about 2–3 minutes. Add the garlic and tomato paste and cook 30–45 seconds until fragrant. Pour in the dry red wine, bring to a simmer, and reduce by about half (5–8 minutes).

Add stock & aromatics

Add the beef stock, thyme sprigs, and bay leaf. Bring to a gentle simmer and reduce until the sauce coats the back of a spoon and is reduced to about 1 to 1 1/4 cups (15–25 minutes). Skim any foam as needed.

Finish sauce

Remove thyme sprigs and bay leaf. Lower heat to very low. Whisk in the cold unsalted butter, one tablespoon at a time, until incorporated to create a glossy emulsion. Add the finely chopped dark chocolate and whisk until melted and smooth. Taste and adjust with brown sugar or honey if the sauce is too acidic. Season with salt and freshly ground black pepper to taste. Keep warm on the lowest heat or return to a warm spot; do not boil once butter and chocolate are added.

Dry and season

Pat the steak tips very dry with paper towels. Season evenly with kosher salt and freshly ground black pepper. Let rest at room temperature for 15–20 minutes while preparing pans and sauce (this helps even cooking).

Sear

Heat a heavy skillet (cast iron preferred) over high heat until smoking-hot. Add 2 tablespoons neutral oil and spread to coat. Add steak tips in a single layer without crowding (work in batches if necessary). Sear undisturbed for 2–3 minutes to form a deep brown crust, then flip and sear the other side 1.5–2 minutes for medium-rare (adjust time for desired doneness).

Finish with butter

Lower heat to medium-low, add 1 tablespoon unsalted butter to the pan and spoon melted butter over the steak tips for 30–45 seconds to baste and add gloss. Transfer steak tips to a cutting board and tent loosely with foil to rest for 5–7 minutes (reserve pan juices).

Plate

Return any reserved pan juices to the chocolate demi-glace and swirl gently to combine (if desired). Spoon a generous pool of warm chocolate demi-glace onto each plate.

Cut larger steak tips in half if necessary and arrange on top of the sauce. Place a slice (or coin) of chilled Chocolate Herb Butter on each hot piece of steak so it melts luxuriously over the meat.

Garnish with microgreens or parsley sprigs and finish with a light sprinkle of flaky sea salt if using. Serve immediately.